Banana Coconut Breakfast Bread
I've been feeling rather uninspired in the recipe department, but a little inspiration hit me when I saw some very ripe bananas in my kitchen. Throw in a little bit of that coconut flour I'm always trying to use up and a few pecans from my giant bag from Costco and you have a surprisingly tasty breakfast loaf. Or you can just eat it anytime.
Banana Coconut Breakfast Bread
This loaf has so much more than the name says. Pecans, oats, and maple syrup all make appearances in this moist and tender bread.
Ingredients
- 4 oz. butter, melted
- 1/3 c. maple syrup
- 2 eggs, large
- 1/2 c. coconut flour
- 1/2 c. all-purpose flour
- 1 t. ground ginger
- 1/2 t. ground cinnamon
- 1/4 t. salt
- 2 t. baking powder
- 3 banana, very ripe
- 1/2 c. unsweetened coconut, shredded
- 1/2 c. pecans, chopped
- 1/2-3/4 c. almond milk
- 1/2 c. rolled oats
Instructions
1. Preheat your oven to 350 degrees F and grease and flour a 9x5 loaf tin.2. Combine the butter, maple syrup and eggs in a large bowl and mix well.3. Sift the coconut flour, all-purpose flour, baking powder, and spices together and then add those dry ingredients to the wet ones and mix to combine.4. Mix in the ripe banana, coconut and pecans. Let it sit for a minute or two.5. At this point the coconut flour will thicken up the mixture a lot and we need it to be more of a thick pancake batter. Add enough almond milk to loosen up it up. 6. Bake for 50 minutes and let it cool for at least 20 minutes before removing it from the pan. Best served just a little bit warm.
Details
Prep time: Cook time: Total time: Yield: 1 loaf
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